Baked Potatoes with Yogurt and Sour Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 48
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 22
- Sodium
- 726
- Total: 2 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 1 hr
Ingredients
4 Idaho russet baking potatoes
1/2 cup Greek yogurt
1/2 cup sour cream
2 tablespoons chopped fresh chives, plus extra for garnish
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees F.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- Meanwhile, combine the yogurt, sour cream, chives, 1/2 teaspoon salt, and 1/4 teaspoon pepper and place in a serving bowl. Garnish with extra chives. Chill.
- When the potatoes are done, cut them down the middle and squeeze both ends. Sprinkle with salt and pepper and serve the hot baked potatoes with the cold chive dressing.